Smoked Salmon Macarons
This post may contain affiliate links.
Savory macarons could be an elegant addition to a cocktail party. The first time when I served smoked salmon macarons at our special gathering, my friends had no idea that small appetizers were macarons. I had many people asking me for the recipe for this delicious food. I am sharing today’s Smoked Salmon Macaron recipe.
What are Savory Macarons?
Savory macarons are made with nontraditional filling, for example, smoked salmon. From my personal experience, the French meringue technique works best for creating savory macaron shells. You can’t just remove the amount of sugar in the classic macaron recipe, as macaron shells depend on sugar for structure. But you can lower sugar, and macaron shells will not be very sweet. Another tip for savory macarons is to make macaron shells with pumpkin or sunflower seed flour. Replacing almond flour with different flour in the shells will give you a less sweetened result and will be perfect when paired with a savory filling. At this point, it is important to find a balance between macaron shells and the filling.
Ingredients
- Smoked salmon. Use your favorite brand.
- Cheese. I use Philadelphia cream cheese in this recipe.
- Butter. Unsalted butter was used in this recipe.
- Smoked paprika powder.
- Chopped fresh dill.
- Chopped capers.
How to Make This Recipe
Step 1. Make macaron shells. I used my basic French Meringue recipe to make shells. I also have an online video lesson on how to make macaron shells using The No rest method.
Step 2. Make smoked salmon filling. Cut smoked salmon into small pieces. In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds, or until it creates a creamy consistency. Add smoked salmon, paprika, chopped dill, and chopped capers. On low-speed blend all ingredients together. Place mixture in the bowl and refrigerate for at least 30 minutes to chill and firm. Transfer the smoked salmon filling to a pastry bag with a Wilton 4B pipping tip.
Step 3. Assemble macarons. Pipe a generous amount on one macaron shell. Decorate with capers, scallions, dill, and a small piece of smoked salmon. Serve immediately.
Tip from Marina: cream cheese and unsalted butter should be at room temperature.
My Latest Video
Expert Tips
- Fill the macarons close to serving time because the shells soften as they sit.
- Macaron shells can be made in advance.
- Only one macaron shell could be used for serving.
Recipe FAQs
Yes! Macaron shells are made of almond flour, egg whites, and sugar. However, you have to make sure the filling is also gluten-free. Best to fill with buttercream, ganache, or jam.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding, or wrong oven temperature.
This happens if you overmix the batter. Check the consistency of the batter every 2-3 folds. Overmixed batter runs off the spatula very fast.
More Recipes You’ll Love
If you make these Smoked Salmon Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Smoked Salmon Macarons
Equipment
- 1 Food processor
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 2 baking mat
- 2 baking sheet tray
Ingredients
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr brown food coloring
Cream Cheese Filling
- 226 gr (1 pack) Philadelphia cream cheese
- 113 gr (1 stick) unsalted butter
- 100 gr smoked salmon
- 5 gr (1 teastppon) smoked paprika powder
- 5 gr (1 Tablespon) chopped fresh dill
- 10 gr (1 Tablesppon) chopped capers
Instructions
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
How to Make Cream Cheese Filling
- Cut smoked salmon into small pieces.
- In a food processor, combine cream cheese and unsalted butter. Pulse for a few seconds or until it creates a creamy consistency.
- Add smoked salmon, paprika, chopped dill, and chopped capers. On the low speed, blend all ingredients.
- Place mixture in the bowl and refrigerate for at least 30 minutes to chill and firm.
- Transfer the smoked salmon filling to a pastry bag with a Wilton 4B pipping tip.
- Pipe a generous amount on one macaron shell.
- Decorate with capers, scallions, dill, and a small piece of smoked salmon.
- Serve immediately.